Pecan-pumpkin pie

This pie is not as terribly sweet as straight pecan pie, and less ordinary than pumpkin pie. The recipe came originally from Gourmet magazine.


(1 pie)







  1. Prepare pie shell. Keep chilled.
  2. Whisk together until smooth pumpkin, 2 Tbsp brown sugar, 1 egg, sour cream, cinnamon, and nutmeg.
  3. In another bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, 3 Tbsp butter, vanilla, lemon rind, lemon juice, and salt. Stir in pecans.
  4. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated oven for 20 minutes, then reduce to for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.


Serve warm or at room temperature. Reheat in a preheated oven for 10 to 15 minutes.


Difficulty: moderate.
Time: 30 minutes preparation, 1 hour cooking.
Precision: approximate measurement OK.


Ed Sznyter 
Distributed Systems Group, Stanford, Stanford, CA, USA 
Recipe last modified: 23 Nov 87

Original header

Path: decwrl!recipes
From: (Ed Sznyter)
Newsgroups: alt.gourmand
Subject: RECIPE: Pecan pumpkin pie
Message-ID: <13327@decwrl.DEC.COM>
Date: 10 Jun 88 08:07:56 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Stanford University, Stanford, California USA
Lines: 76

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